My husband made me chili on Tuesday and per our agreement, I made the corn bread I promised. I lucked out on this deal because I HATE cutting up jalapenos and this cornbread recipe is SUPER easy. It’s also free of all of the top 8 allergens, I use eggs in mine but you can easily substitute them. So here it is, my Gluten Free, Soy Free, Dairy Free, Nut Free, Egg Free (optional) Cornbread Recipe from The Whole Foods Allergy Cookbook by Cybele Pascal.
This is a traditional savory cornbread – not super sweet like the cornbread/cake type stuff I used to get at places like Boston Market. I’ve heard you can mix this type of corn bread with white cake mix to make a sweeter corn bread but I haven’t tried. Maybe on another post :). I made two of these so that I have extra to try and make cornbread stuffing to eat with a pork tenderloin I’m cooking this weekend.
Allergen Free Cornbread Recipe – GF, DF, SF, NF, EF
2/3 cup white rice flour
1/3 cup tapioca flour
3/4 cup yellow cornmeal
1/4 tsp salt
2 tsp double acting baking powder
3/4 tsp baking soda
1 3/4 cups coconut milk (original recipe calls for oat or rice milk)
2 tbsp lemon juice
2 tsp honey
2 eggs (or 3 tsp Ener-G egg replacer mixed with 4 tbsp milk)
1/4 cup canola oil
Preheat the oven and the pan to 400 degrees. The heated pan will help to give the cornbread a really nice crust. I’ve made this in multiple types of pans but I think I like it in a square cake pan best.
In a medium bowl, mix all of the dry ingredients, rice flour, tapioca flour, corn meal, salt, baking powder, and baking soda. In another medium bowl mix together your milk of choice, lemon juice, honey, and eggs (or substitute). Whisk the dry ingredients into the wet ingredients. Stir in canola oil.
Take the hot pan out of the oven (careful!), quickly spray with cooking spray and pour the batter into the pan. The batter will seem thin but believe me, it works! Bake on 400 degrees for 25-30 minutes, then turn down the temp to 300 degrees and bake for another 10 minutes to set. Let cool, slice, and enjoy!